I’m on a smoothie binge and it’s fall. So, that funneled my efforts into this deliciously creamy, yet healthy treat. Pumpkin is rich in vitamin A, antioxidants, fiber and minerals like potassium. It also creates a velvety textured smoothie. A scrumptious fall breakfast or snack, and easy use for remaining pumpkin in your fridge.

On a side note, today is the 3rd anniversary of my blog. So, a big thank you to all of you for joining me on this journey. I hope my blog continues to be a source of motivation and an equipping tool for you and your family to enjoy and maintain a healthy, vibrant life.

A unique, tasty twist on quinoa. This dish is fresh, crunchy, creamy and so good for you. Light coconut milk, Sriracha and ginger all whisked up make a smooth, luscious dressing to cover the chicken, quinoa and veggies.

A beautiful chilled salad boxed up for a picnic or served on a large platter at barbecues. Feel free to add vegetables of your choice and try topping with chopped almonds, peanuts or cashews for added interest.

Super simple to make and stores well covered tightly in the refrigerator for several days. Save time and make ahead for a delicious lunch, dinner or backyard party.

1. Cook quinoa with water or low sodium broth according to package directions and cool. Sprinkle chicken with sea salt and pepper; bake at 350 degrees F, covered in an oiled casserole dish for 25-30 minutes. Let chicken cool and chop into bite size pieces.

2. For the dressing: whisk all dressing ingredients together adding Sriracha hot sauce to taste; set aside (use recipe amount for a very lightly dressed salad, double recipe if more dressing is preferred).

3. Toss all prepared vegetables with quinoa, chicken, dressing and cilantro or basil (or reserve dressing and drizzle over top of each individual portion). Serving size about 1 cup.

The cherry and vanilla combination has to be one of my all-time favorites. It reminds me of being a kid. I’m not exactly sure why. Maybe it transports me back to the Blue & Gold Ice Cream Shop near our small town growing up and the walk up window where I used to order my plain vanilla soft-serve cone with sprinkles, and a long stem cherry on top. To this day I remember trying to preserve the most cherished part, the cherry of course, by eating all the ice cream surrounding to savor that sweet red treat at the end.

Needless to say my efforts never paid off and I ended in tears starring at a red stain on the sidewalk. It was actually quite traumatic for this former ice cream fanatic. (Okay, so maybe that wasn’t as momentous as I once believed).

All this to say I have always loved the mingling of cherries and vanilla in my food and in my ah-hem, “old age” have now incorporated it into a hot breakfast quinoa cereal. You could easily adapt this to add into your morning oatmeal as well. Top with chopped or slivered toasted almonds for some extra crunch.

And if you really want to go crazy garnish the top with a long stem cherry and see if you can wait ’til the end. I dare you.

I know I’ve been on a morning meal kick lately, breakfast is the most important meal of the day. (Promise I’ll switch it up after this one.)

1. In a mesh strainer rinse and drain quinoa. Heat a saucepan over medium heat and toast quinoa 2-3 minutes, stirring, until fragrant. Add milk, water, cinnamon, nutmeg and salt. Heat to a boil then simmer, uncovered, for 30-40 minutes or until liquid is almost absorbed and quinoa is soft.

Quinoa for breakfast? Absolutely! This ancient grain-like seed can be cooked with coconut or almond milk to form a creamy hot cereal packed with protein, essential vitamins and nutrients. The sweet flavors in this recipe come from warm spices like cinnamon, chewy raisins and pure vanilla extract. I love the spice flavor, so be your own chef and add more or less to your taste preference.

I made this cereal the day before and reheated in the morning with a little extra coconut milk, unsweetened shredded coconut and frozen wild blueberries. You could also try topping with Greek yogurt, fresh fruit, chopped nuts or ground flaxseed. This is a hearty breakfast dish, 1 1/4 cups is under 300 delicious and filling calories.

I adapted this one from EatingWell’s March magazine issue that feature this super food we call quinoa.

1. In a mesh strainer rinse and drain quinoa. Heat a saucepan over medium heat and toast quinoa 2-3 minutes, stirring, until fragrant. Add milk, water, all spices (add more or less to taste) and salt. Heat to a boil then simmer, uncovered, for 30-40 minutes until liquid is almost absorbed.

2. Turn off heat and whisk 1 T. of hot quinoa with egg white. Continue whisking while adding one tablespoon at a time until 5 T. of hot cereal have been added. Stir quinoa egg white mixture back into large batch of cereal along with raisins, vanilla extract, almond extract and Stevia (or honey). Serve warm or cold with extra milk and honey or pure maple syrup if desired. Refrigerate covered tightly for 1-2 days, reheat or eat chilled. Serves 2, about 1 1/4 c. per serving.

I know its winter and chilly outside but who doesn’t love a refreshing strawberry shake any time of year? Or chocolate, but we won’t delve into that one today.

The finale to my month of healthy recipe remakes closes with the So Easy Strawberry Smoothie. Comparing the stats of my smoothie with the time-honored strawberry shake will blow your mind. Yes, please sit down. Let’s get right to it so you can get to whirling this up in your blender…

Don’t worry – the redo is still creamy, strawberry sweet and a third of the calories. Also, a charming, healthy treat for your sweetheart this Valentine’s Day. Create your own flavor combo by adding other frozen fruits or fruit mixtures. Just throw in a blender and you’ve got a healthy snack or dessert in a few trouble-free minutes. Kids will love it too!

Added bonus: gluten and dairy free. It’s been a fun month of reconstructing classic recipes but we’re not done, stay tuned for more healthy dishes and tips all year long.

I’ve kind of been on a salad kick lately. Maybe it’s the warm spring weather or anticipation for summer. Or it could just be the fact that I love the taste, and health benefits of a good, homemade salad. Especially when some restaurant salads can be one of the highest calorie items on the menu!

The main inspiration for this appetizing salad came from the Thai Chopped Chicken Salad at Panera Bread. I love the taste, and how low in calories, but filling it is at the same time. Here is my version, with a few repurposed twists. Don’t skip the coconut milk marinade, it makes the chicken so tender and juicy. This flavorful dish will take the “boring” out of any salad routine.

This dessert is so delicious….. and yes, I did add a few more scoops of vanilla bean coconut milk ice cream to mine last night. Yum, pretty sure I said that out loud a few times while eating it! (Yes, this one is just for the adults at the table, but kids would enjoy the frozen yogurt topped with plain strawberries and honey.)

5. For each salad, place 2 cups of chopped romaine in a large mixing bowl, add 1/2 the cooked vegetables, 1/2 (5 oz) chicken and 1/3 of the dressing (about 2 1/2 Tbsp). Toss to coat all ingredients well. Pour onto a large dinner plate and top 1 Tbsp nuts and 1/2 Tbsp fresh chopped cilantro, if desired. Easily doubled or tripled for guests or a family meal.

1. Mix all fruit, citrus zest and juices in a large, shallow, glass bowl or dish. Pour wine over the top making sure all fruit is coated well with wine; cover, and refrigerate for at least 2 to 3 hours, or overnight for a real sangria taste.